I finally couldn't wait any longer to open my first cheeses... and it was the perfect opportunity on Sunday. My homebrew club, the Hetch Hetchy Hop Heads, were having a picnic. I knew at least Jim would be able to appreciate them and give me some good advice going forward with my cheesemaking.
The manchego wasn't quite a manchego. It was a bit harder - more like a parmesan. It turned out really salty. I think I also left it in the brine too long, or it was the second brining that I did to help keep the mold away that really made it salty. At the picnic only about a quarter of this cheese was eaten, so you can see the blue was more popular. Erich had a good suggestion - that this cheese would work very well on a ceaser salad (sort of replaces the saltiness of a anchovie, right?).
At least this encourages me to continue and improve my cheesemaking... I made edible cheese after aging for a few months! The brie fiasco really set me back as far as motivation, but this weekend helped a lot. That dedicated cheese fridge might be justified afterall.